¼ cup (60 ml) The Nataniël Collection avocado oil
2 x 120 g shiitake mushrooms; sliced
1 black garlic clove; peeled and minced
1 tsp. (5 ml) fresh ginger; peeled and grated
2 x 100 g packs sweet baby broccoli; blanched
3 tbsp. (45 ml) Padkos cashew nuts; toasted and chopped
3 tbsp. (45 ml) sprouts
½ tsp. (2,5 ml) chilli flakes
3 tbsp (45 ml) soy sauce
1 x 200 g pack baby spinach
1 x 100 g pack julienne carrots
Heat 2 tbsp. avocado oil in a pan and gently sauté the mushrooms, black garlic, ginger and chilli flakes for 3–5 min. or until the mushrooms are golden brown.
Add the remaining avocado oil and the soy sauce to the pan, then remove from the heat and set aside to cool.
Scatter the baby spinach, julienne carrots and broccoli onto a platter.
Once the mushroom mixture has cooled, pour it over the salad along with the dressing.
Scatter with toasted cashew nuts and garnish with sprouts to serve.